Optimum Chopping Conditions for Alaska Pollock, Pacific Whiting, and Threadfin Bream Surimi Paste and Gel based on Rheological and Raman Spectroscopic Analysis

Samanan Poowakanjana, Steven G. Mayer, Jae W. Park

Research output: Contribution to journalArticle

18 Citations (Scopus)

Abstract

Rheological and Raman spectroscopic properties of surimi from three species [Alaska pollock (AP) (cold water), Pacific whiting (temperate water), and threadfin bream (warm water)] were investigated as affected by various chopping conditions. Comminuting Alaska pollock surimi at 0 °C demonstrated superior gel hardness and cohesiveness when chopping time was extended to 15-18 min; however, long chopping time at higher temperatures resulted in a significantly decreased gel texture particularly at 20 °C. Warm water fish threadfin bream exhibited higher gel texture when chopping was done longer at higher temperature. Rheological properties were significantly affected by both chopping time and temperature. Species effect, based on their thermal stability, was readily apparent. Raman spectroscopy revealed a significant change in disulfide linkage and the reduction of secondary structure upon extended chopping. Dynamic oscillation rheology demonstrated the damage of light meromyoisn and lowering of onset of gelling temperature as the chopping time was extended.

Original languageEnglish
JournalJournal of Food Science
Volume77
Issue number4
DOIs
Publication statusPublished - 2012 Apr 1
Externally publishedYes

Fingerprint

Polynemidae
Merluccius productus
chopping
Theragra chalcogramma
surimi
bream
Ointments
Gels
gels
Temperature
Water
Raman Spectrum Analysis
Rheology
Hardness
Disulfides
water
texture
Fishes
Hot Temperature
Raman spectroscopy

ASJC Scopus subject areas

  • Food Science

Cite this

Optimum Chopping Conditions for Alaska Pollock, Pacific Whiting, and Threadfin Bream Surimi Paste and Gel based on Rheological and Raman Spectroscopic Analysis. / Poowakanjana, Samanan; Mayer, Steven G.; Park, Jae W.

In: Journal of Food Science, Vol. 77, No. 4, 01.04.2012.

Research output: Contribution to journalArticle

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